High Protein Pasta Salad (Easy And Creamy)
High Protein Pasta Salad is a creamy pasta salad made with chicken, ham, chickpeas, crisp vegetables, and a Greek yogurt dressing that adds both flavor and protein. It’s a simple, make-ahead dish that’s perfect for meal prep, easy lunches, or serving alongside grilled favorites when you want a healthy high protein pasta salad for summer. Unlike versions made with protein pasta, this recipe uses real, everyday ingredients to create a high-protein salad that tastes just like the classic you grew up with.
Servings: 4
Calories: 511kcal
Ingredients
Pasta Salad Ingredients
- 8 oz Pasta gluten-free
- ⅓ cup Bell Pepper
- ⅓ cup Red Onion minced
- ⅓ cup Cherry Tomatoes cut
- ½ cup Cooked Ham diced
- ½ cup Chicken Breast diced
- ¼ cup Feta Cheese
- ⅓ cup Chickpeas
- ⅓ cup Pepperonchinis
Dressing Ingredients
- ⅓ cup Mayonnaise
- ⅓ cup Greek Yogurt grass-fed
- ¼ cup Parsley
- ⅓ cup Green Onions
- 1 tablespoon Dill
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- ½ teaspoon Sea Salt
- ⅓ teaspoon Pepper
Instructions
- Bring a large pot of water to a boil, and season generously with sea salt. Cook the pasta according to package directions. Be sure to cook only until al dente.8 oz Pasta
- While the pasta is cooking prepare your dressing by combining the mayonnaise, greek yogurt, dijon mustard, apple cider vinegar, herbs, and salt and pepper in a small bowl. Taste and adjust seasonings as desired. Next, prepare your salad ingredients and set aside.⅓ cup Mayonnaise, ⅓ cup Greek Yogurt, ¼ cup Parsley, ⅓ cup Green Onions , 1 tablespoon Dill, 1 tablespoon Apple Cider Vinegar, 1 tablespoon Dijon Mustard, ½ teaspoon Sea Salt, ⅓ teaspoon Pepper
- Once your pasta is finished cooking, run it under cold water then drain it well and add it to a large bowl. Add the chopped bell peppers, red onion, tomato, chickpeas, pepperoncini, feta cheese, ham, and chicken, and ¾ of the dressing and toss to combine. Refrigerate to cool, then toss with the reserved dressing just before serving⅓ cup Bell Pepper, ⅓ cup Red Onion, ⅓ cup Cherry Tomatoes, ½ cup Cooked Ham, ½ cup Chicken Breast, ¼ cup Feta Cheese, ⅓ cup Chickpeas, ⅓ cup Pepperonchinis
Notes
Expert Tips And Notes
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- Reserve some dressing for the end: Pasta tends to soak up dressing as it sits in the fridge. I always save a little and toss it in right before serving to bring back that creamy texture.
- Don’t overcook the pasta: This makes a big difference. Slightly firm, al dente pasta holds up much better once chilled and keeps the salad from turning too soft.
- Skip protein pasta if texture matters most: I’ve tested this both ways, and regular pasta paired with real protein like chicken, ham, and Greek yogurt stays closer to that classic creamy pasta salad texture after chilling.
- Use leftover protein when you can: This is one of my favorite ways to use up leftover grilled or smoked meats. It adds so much flavor and makes this recipe even easier to throw together.
- Taste and adjust before serving: After the salad has chilled, give it a quick taste. You may want to add a pinch of salt, a splash of vinegar, or a little extra dressing to freshen everything up.
Nutrition
Calories: 511kcal | Carbohydrates: 52g | Protein: 22g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 1414mg | Potassium: 500mg | Fiber: 4g | Sugar: 5g | Vitamin A: 917IU | Vitamin C: 30mg | Calcium: 112mg | Iron: 2mg
